| Cold Canapés |
| Mini Buchée
Stuffed with Homemade Lox Salmon, Herbed
Sour Cream and Fresh Dill |
Truffled Lemon
and Orange Cilantro Shrimp Served on a
Cucumber Round |
| Roasted Pork
Tenderloin Topped with Bruniose of Smoked
Roma Tomato and Thyme |
| Baby Gourmet
Stuffed Potatoes with Whipped Bothwell Goat
Cheese and Fresh Chopped Thyme |
| Sliced Chicken
Galantine with Bruniose of Smoked Roma Tomato
Compote and Thyme |
| Lemon and Orange
Shrimp Laced with Truffle Oil |
| Grilled Vegetables
with Feta Cheese Topped with Spicy Sauce |
| Seared Scallops
with Puréed Peas and Bacon |
| Sliced Beef
Tenderloin Served a top Caramelized Red
Onion, Crisp Baguette and Finished with
Smoked Roma Tomato Compote |
| Hot
Hors d’Oeuvres |
| Baked
Baby Gourmet Potatoes with Chorizo and Aged
White Cheddar |
| Lamb, Lemon
and Ale Kebobs with Fresh Rosemary |
| Lamb
Medallion Wrapped in Olive Oil Dough |
Classic Mini
Beef Wellington Served in a Mini Pastry
Shell with a
Rich Sauce |
| Mini
Chicken Wellington with Mushrooms and Pastry |
| Pesto Prawns
Skewers |
| Baked
Brie and Walnut with Caramelized Onions
in a Thin Pastry |
| Baked Salmon
Wellington with Mushroom Duxelles in Phyllo |
| Asian
Pork and Shrimp Spring Rolls |
| Marinated Chicken
Livers with Red Wine and Herbs |
| Leek, Onion
and Ale Tart with Cheese |
| Stuffed Artichoke
Hearts with Asiago and Parmesan Cheese |
| Southwestern
Spring Rolls with Chorizo Sausage and Black
Bean |
| Andouille Sausage
and Shrimp Kebab with Sweet Peppers |
| Five Mushroom
Tart Wrapped in a Pastry Shell with Herbs |
| Asian Spicy
Beef Satay |
